I am so excited when I find a new recipe that I can make again and again, especially one that I can change up to be different… I didn’t want to make my typical macaroni salad, I wanted something a little different, but not too different… This is so good – AND you can add what you like, I did!
This American Macaroni Salad comes from the Food Network – click on the recipe link to be taken directly to their site to save or print this recipe (and check out the other recipes on their site!). The first time I make a recipe I follow the directions explicitly, well, for the most part. I made the dressing for this salad and used all of it, I also measured which I don’t normally do when making something like macaroni salad, but it was so good, I measured the second time as well. Consistency. It’s a good thing! The only thing I added is 3 chopped hard-boiled eggs, because originally I was going to make my typical salad. I also added a bunch of radishes sliced. Radishes are so fabulous right now! I also added 3 diced plum tomatoes. WOW! That made all the difference in the world!
This is the Food Network recipe along with my few additions which you can take or leave (or add other things you like – to print their version, click the link above)!
AMERICAN MACARONI SALAD
- 2 cups elbow macaroni, cooked, RINSED and drained*
- 1 1/2 stalks celery, diced
- 3-4 plum tomatoes, seeded and chopped
- 1 bunch of radishes, sliced
- 2-3 hard-boiled eggs, chopped
- 1/2 cup mayonnaise (minus 1-2 tablespoons)
- 3/4 teaspoon dry mustard
- 1 1/2 teaspoons sugar
- 1 1/2 tablespoons apple cider vinegar
- 3T light sour cream
- 1/2 teaspoon kosher salt
- Fresh ground pepper
*Normally I do not rinse pasta after cooking, but this specifically says to rinse, and it works wonderfully. Rinse in cold water, drain well before adding to a large bowl.
In a large bowl add the macaroni, celery, tomatoes and radishes.
In a small bowl combine mayonnaise, dry mustard, sugar, apple cider vinegar, sour cream, S&P. Stir to combine, then pour over the macaroni/veg combo in large bowl. You may not want to use the entire amount at first (but you will need it, the pasta absorbs so while it looks very full of dressing in my image above, the next day it is a bit dry, so I just added the rest of the dressing and it was ✨ perfect! ✨). Reserve what you don’t use in case you need it in the next few days (if pasta absorbs it). Add in hard-boiled eggs. Gently stir to incorporate and coat everything nicely. You can serve it now or refrigerate it for up to 3 days – Store in covered container.
If you’re looking for something different, give this a try, it’s fabulous! I’ve served it with hamburgers, cilantro-lime grilled chicken, barbecue chicken… #endlesspossibilities
✍️ Until next time…